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Warm Peanut Salad

Warm Peanut Salad

Warm Peanut Salad is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , fodmap friendly , vegan

Prep Time: 40 minutes
Cook time: 260 minutes
Total time: 300 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 59 %



turkish bay leaf
1 cup

fresh cilantro
2 tablespoons

lemon juice
1 - 3/4 cups

3/4 teaspoon

sea salt

serrano chiles



  1. To skin peanuts, blanch in a 3-quart saucepan of boiling salted water 1 minute, then drain well. Slip off and discard skins using your fingers and transfer peanuts to a bowl.

  2. Bring 5 cups water to a boil with bay leaf in same saucepan.

  3. Add peanuts and reduce heat to moderate, then simmer, covered, until peanuts are soft enough to crumble easily when pressed with tines of a fork, about 30 to 45 minutes. (Test 1 or 2 peanuts, leaving the rest intact.)

  4. Drain well.

  5. When peanuts are almost finished cooking, stir together tomatoes, cilantro, chiles, lemon juice, and sea salt in a bowl.

  6. Add drained peanuts and stir to combine.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.